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Recipes
Make-It-Mine Pork Kabobs
By ebdonahue
In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Fi...
- 1 pound boneless pork loin or tenderloin, cut into 1 1/2-inch cubes
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- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Dijon-style mustard or 1/2 teaspoon Chinese Five Spice
- 1 small red or orange sweet pepper, cut into 1-inch squares*
- 6 ounces shiitake mushroom caps or white mushroom caps, halved if needed*
- 1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
- 1/4 cup pepper jelly or orange marmalade, melted
- 8 skewers
Baked Ziti
By ebdonahue
Most versions of baked ziti seem like they went directly from the pantry into the oven, calling for little more tha...
- 1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
- 2 large eggs, lightly beaten
- 3 ounces grated Parmesan cheese (about 1 1/2 cups)
- Table salt
- 1 pound ziti or other short, tubular pasta
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup plus 2 tablespoons chopped fresh basil leaves
- 1 teaspoon sugar
- Ground black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream (see note)
- 8 ounces low-moisture whole-milk mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Layered Eggplant, Zucchini and Tomato Casserole
By ebdonahue
Preheat the oven to 425°
- 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
- 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
- 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1 pound plum tomatoes, cut into 1/2-inch dice
- 3 ounces feta cheese, crumbled (3/4 cup)
- 1/4 cup chopped basil
- 1/3 cup panko or coarse dry bread crumbs
Parmesan-Butternut Squash Gratin
By ebdonahue
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 butternut squash (2 1/2 lb)
- 1/4 cup butter or margarine
- 2 large cloves garlic, finely chopped
- 1/4 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh parsley
Slow Cooker Apple Cranberry Sauce
By ebdonahue
Spray 3-quart slow cooker with cooking spray
- 4 medium apples, peeled, chopped
- 1 bag (12 oz) fresh cranberries (3 cups)
- 1/2 cup packed brown sugar
- 1 teaspoon grated orange peel
- 1/4 cup orange juice
Chocolate Chunk Caramel Brownies
By ebdonahue
- 1 16 oz. box chocolate chunk brownie mix
- Eggs, vegetable oil and water for brownie batter
- 14 oz. caramel candies, unwrapped (recommended: Kraft)
- 1/3 cup heavy cream
Sauteed Peas and Bacon
By ebdonahue
How about some bacon. With some peas of course
- 1 shallot, thinly sliced
- 4-5 strips bacon, cut into small pieces
- 1 bag frozen peas
- Kosher salt and freshly cracked black pepper to taste
Chicken Marsala with Pancetta & Cream
By ebdonahue
Coat a large skillet lightly with olive oil and set it over medium-high heat
- Olive oil
- 2 oz. pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch dice
- Flour for dredging (about 1/2 cup)
- 4 thin chicken breast cutlets, about 1/2 lb. total
- Coarse salt
- Freshly ground black pepper, preferably on the coarse side
- 1/2 cup dry Marsala wine
- 2 to 4 Tbs. heavy cream
- Minced fresh flat-leaf parsley (optional)
Rosemary-Garlic Roasted Potatoes
By ebdonahue
Robin Bashinsky, Cooking Light APRIL 2013
- 1 garlic head
- 2 tablespoons extra-virgin olive oil
- 20 ounces whole baby potatoes
- 3 thyme sprigs
- 3 rosemary sprigs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley
Warm Corn Chowder Salad with Bacon and Cider Vinegar
By ebdonahue
In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minut...
- 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 2 red bell peppers, cut into 1/2-inch dice
- 8 ears of corn, kernels removed
- 1 medium red onion, thinly sliced
- 1/4 cup cider vinegar
- 1/4 teaspoon crushed red pepper
- Salt